"sarah bennett" > ha scritto nel messaggio
om...
> Pandora wrote:
>> "Peter Aitken" > ha scritto nel messaggio
>> ...
>>
>>>"Dee Randall" > wrote in message
...
>>>
>>>
>>>>I've not done in the microwave, but to me it would be about the same as
>>>>making it in a rice cooker.
>>>>I hope poster will post the oven method, as I have made polenta in the
>>>>oven and it is good. Stirring once.
>>>>Dee Dee
>>>>
>>>
>>>It's a mistake to think that risotto in the MW is just another cooking
>>>method. There's something about the way that microwaves interact with the
>>>starch in the rice that allows this method to duplicate the creamy
>>>results of the traditional stovetop method. The oven will *not* give the
>>>same result. The recipe is below
>>>
>>>--
>>>Peter Aitken
>>>
>>>
>>>
>>>In response to a thread about whether good risotto can be made in the
>>>microwave, I am posting this recipe from Microwave Gourmet by Barbara
>>>Kafka. Please note the following:
>>>
>>>
>>>
>>>1) The recipe is not foolproof. For ideal results you will need to make
>>>adjustments in amount of liquid and cooking time to suit the rice, your
>>>oven, and your personal preferences.
>>>
>>>
>>>
>>>2) The recipe is from the time when 750 watt was about the maximum power
>>>available. If your MW is more powerful you may find things browning in
>>>step 1 and you do not want this. Cook at a lower power - perhaps 70%.
>>>
>>>
>>>
>>>3) The times in step 2 also depend on the power of your oven and the temp
>>>of the broth when added. I do the stirring after the broth has come to a
>>>boil for a few minutes. The final cooking should be until most but not
>>>all the liquid has been absorbed. The surface of the rice will be exposed
>>>and bubbly.
>>>
>>>
>>>
>>>4) I find 2 tsp of salt to be too much. With normally salty broth and the
>>>cheese I find that no added salt is usually OK, or just a little bit at
>>>the end.
>>>
>>>
>>>
>>>BASIC RISOTTO
>>>
>>>
>>>
>>>The very idosyncracy of the MW that makes it generally unsuited for
>>>cooking starchy dishes makes it ideal for risotto. Starch absorbs liquid
>>>slowly in the MW and absorbs too much, just what you want for this dish.
>>>
>>>
>>>
>>>Serves 3 as a first course, 6 as a side dish
>>>
>>>
>>>
>>>2 tablespoons unsalted butter
>>>
>>>2 tablespoons olive oil
>>>
>>>1/2 cup minced yellow onion
>>>
>>>1 cup arborio rice, unwashed (or carnaroli)
>>>
>>>3 cups Chicken Broth, heated
>>>
>>>2 tsp kosher salt
>>>
>>>Freshly ground black pepper
>>>
>>>Freshly grated Parmesan cheese
>>>
>>>
>>>
>>>1. Heat butter and oil in a 10-inch quiche dish, uncovered, at 100% for 2
>>>minutes. Add onions and stir to coat. Cook, uncovered, at 100% for 4
>>>minutes. Add rice and stir to coat. Cook, uncovered, for 4 minutes more.
>>>(If using a small oven, cook onions for 7
>>>
>>>minutes; add rice and cook for 7 minutes more.)
>>>
>>
>> This phase takes 10 minutes.
>
> 14, actually.

Why 14? They are 10: 2 for butter; 4 for onions; 4 for rice = 10
>
>>
>>>
>>>2. Stir in broth. Cook, uncovered, at 100% for 9 minutes. Stir well and
>>>cook for 9 minutes more. (If using a small oven, cook for 12 minutes,
>>>stir and cook for 12 minutes more.)
>>
>>
>> This are other 18 minutes. So we are at 28 minutes of cooking (Too much,
>> IMHO).
>
> 18 +14 =32

Sorry 18+10 = 28 if mathemathics is not an opinion
>>
>>>
>>>
>>>3. Remove from oven. If creamier risotto is desired add 1/4c additional
>>>hot broth. Let stand, uncovered, for 5 minutes to let rice absorb
>>>remaining liquid, stirring several times. Stir in salt, pepper and
>>>Parmesan cheese, if desired.
>>
>>
> 32 + 5 =37

OKKKKK!!! You know what I'm thinking.....
>
>> With the five minutes of standing, the rice continue to cook and we have
>> a total time of 33 minutes!!!!!
>>
>> In 33 minutes , my risotto is cooked and eaten
>
> same here

No! is not the same for you!!!!! You eat it after 37 minutes DDDDDDD

What do you want to tell me: that you eat rice while is boiling at the 33rd
minuteDDDDDDDDDDDDDDDDDDDDD
Cheers
Pandora
>
>
>
> --
>
> saerah
>
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